Name: Rich Chestnut Casserole
Ingredients: Olive oil; for frying; 3 md Parsnips; chopped; 6 oz Baby onions; 2 lg Red peppers; seeded and chopped; 1 Aubergine; chopped; 1 Courgette; sliced; 6 oz Button mushrooms; 3 Leeks; sliced; 24 Fresh chestnuts; cooked and peeled; 1 pt Passata; 8 oz Fresh plum tomatoes; chopped; 1/2 pt Red wine; 1 ds Vinegar; 2 Bay leaves; 2 Cloves garlic; crushed; Salt and freshly ground black pepper; 1 oz Fresh marjoram chopped; 2 md Potatoes; par-boiled and; ; sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg2, Vegetarian	6	servings

INGREDIENTS

		Olive oil; for frying
3	md	Parsnips; chopped
6	oz	Baby onions
2	lg	Red peppers; seeded and chopped
1		Aubergine; chopped
1		Courgette; sliced
6	oz	Button mushrooms
3		Leeks; sliced
24		Fresh chestnuts; cooked and peeled
1	pt	Passata
8	oz	Fresh plum tomatoes; chopped
1/2	pt	Red wine
1	ds	Vinegar
2		Bay leaves
2		Cloves garlic; crushed
		Salt and freshly ground black pepper
1	oz	Fresh marjoram chopped
2	md	Potatoes; par-boiled and
		; sliced

INSTRUCTIONS

FOR THE CASSEROLE
FOR THE SAUCE
FOR THE TOPPING
1. Heat the oil in a saucepan, add the parsnips and fry until soft.
2. Add all the remaining vegetables, except the leeks and chestnuts and
continue cooking on a medium heat for 5 minutes.
3. Combine the sauce ingredients, then add to the vegetables.
4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes
at 200&deg;C/400&deg;F/Gas Mark 6, then add the leeks and chestnuts and cook for a
further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices and brown
under a hot grill. Serve with pickled red cabbage.
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